Filet Mignon In Mushroom Wine Sauce

Filet Mignon in Mushroom Wine Sauce

This recipe combines tender filet mignon with a rich and flavorful mushroom wine sauce, perfect for a special occasion.

Ingredients:

• For the steaks:
  • 2 tablespoons olive oil
  • 2 (6-ounce) filet mignon steaks, about 1-inch thick
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
• For the mushroom wine sauce:
  • 4 tablespoons unsalted butter, divided
  • 1 shallot, finely chopped
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • ½ cup dry red wine (such as Merlot or Cabernet Sauvignon)
  • 1 cup low-sodium beef broth
  • ½ cup heavy whipping cream
  • 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried thyme)
  • Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Prepare the steaks: Pat the steaks dry with paper towels. Season generously with salt and pepper on all sides. Let them come to room temperature for 30 minutes for even cooking (optional).
2. Sear the steaks: Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering hot. Sear the steaks for 2-3 minutes per side for a nice crust, depending on your desired doneness (125°F for rare, 135°F for medium-rare). Remove the steaks from the pan and set aside on a plate, tenting loosely with foil to keep warm.
3. Make the mushroom sauce: Reduce the heat to medium and add 2 tablespoons of butter to the pan. Add the shallot and cook for 2-3 minutes, until softened. Add the mushrooms and cook for another 5-7 minutes, or until golden brown and softened. Stir in the garlic and cook for 30 seconds, until fragrant.
4. Deglaze and simmer: Pour in the red wine and scrape up any browned bits from the bottom of the pan (deglazing). Let the wine simmer for 3-4 minutes, or until reduced by half. Add the beef broth and bring to a simmer. Cook for another 5 minutes, or until slightly reduced.
5. Finish the sauce: Stir in the heavy cream and thyme. Season with salt and pepper to taste. Let the sauce simmer for another minute or two, until it thickens slightly.
6. Serve: Spoon the mushroom wine sauce over the cooked steaks. Garnish with fresh thyme sprigs (optional) and serve immediately.

Tips:

• For a richer sauce, you can use some of the pan drippings from searing the steaks. After transferring the steaks, add a tablespoon of butter to the pan and whisk in the pan drippings. Then, proceed with adding the shallot and mushrooms.
• If the sauce gets too thick, you can thin it out with a splash of additional beef broth or water.
• If you don’t have fresh thyme, you can substitute with 1 teaspoon of dried thyme.
• To cook the steaks to a specific internal temperature, use a meat thermometer. Here’s a guide:
  • Rare: 125°F (52°C)
  • Medium-rare: 135°F (57°C)
  • Medium: 145°F (63°C)
  • Medium-well: 155°F (68°C)
  • Well-done: 160°F (71°C)
• You can substitute other types of mushrooms for the cremini mushrooms, such as white button mushrooms, portobello mushrooms, or a mixture.
• This recipe can be easily doubled to serve more people.
• Enjoy your delicious Filet Mignon in Mushroom Wine Sauce!